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Raw food culture in Japan is very different from many other countries.
First, there is a technique called ikejime.
This method helps preserve the fish’s freshness, texture, and natural umami flavor while reducing the fishy smell. That’s one reason raw fish in Japan tastes very clean and fresh.
Second, Japan has a long history of strong hygiene culture and clean water systems. Because of this, raw food traditions were able to safely develop for hundreds of years.
Third, Japan has extremely strict food safety standards.
This is one reason many Japanese people feel comfortable eating foods like raw eggs, sashimi, or certain raw meats.
Behind Japan’s raw food culture, there is a massive focus on freshness, technique, and safety.
#japan #japaneseculture #japanesefood
